Chicken, turkey or veal escalopes

Place them between 2 sheets of cling film and flatten them by beating with a rolling pin, for example... The escalope should be thin and of even thickness throughout.

Coat the escalope in flour, then in beaten egg, then in breadcrumbs. Fry in very hot, smoking oil so that the escalope is sealed quickly, cooks fast and does not absorb the oil.

Remove and place on absorbent paper.